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Peas & Pepper Pasta Salad

I often serve a pasta salad for a buffet. That way, there’s no need for a side salad. Any leftover pasta salad is great stuffed in halved and cored plum tomatoes. —Ann Sheehy, Lawrence, Massachusetts
  • Total Time
    Prep: 20 min. Cook: 10 min. + standing
  • Makes
    10 servings

Ingredients

  • 1 package (16 ounces) acini di pepe pasta
  • 1-1/2 cups coarsely chopped Cubanelle peppers or miniature sweet peppers
  • 1 cup loosely packed fresh Italian parsley leaves
  • 4 radishes, trimmed and quartered
  • 1/2 medium red onion, coarsely chopped
  • 2 green onions, cut into 1-inch pieces
  • 1-3/4 cups frozen petite peas (about 8 ounces), thawed
  • 1/2 cup creamy Caesar salad dressing
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Thinly sliced radishes, optional

Directions

  • Cook pasta according to package directions. Drain; rinse with cold water and drain well. Place peppers, parsley, radishes, red onion and green onions in a food processor; pulse until finely chopped, scraping sides of food processor bowl as necessary.
  • In a large bowl, combine pasta, chopped vegetables and peas. Add dressing, salt and pepper; toss to coat. Let stand 15 minutes to allow flavors to blend. If desired, top with sliced radishes.
Nutrition Facts
3/4 cup: 255 calories, 8g fat (1g saturated fat), 5mg cholesterol, 352mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 8g protein.

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Reviews

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Average Rating:
  • DeboraLZ
    May 21, 2015

    I doubled the peas so I didn't need another vegetable for dinner and it was great. We took the salad car camping, and the leftovers still tasted great after five days.

  • Orbs
    May 1, 2015

    I prepared this with the Charoset recipe on page 69. It was the perfect, light salad for lunch.Thanks, Ann